Satyamma's Famous Cauliflower Curry

I have to address this picture before anything else. I wish I could blame the appearance of this meal on my lack of a good camera, however it really does look like... well... dog poo. I know, it isn't a nice comparison but admit it, you were thinking it already. Luckily it tastes delicious and so the comparison quickly fades from your mind. It tastes particularly good the next day, on a bed of rice (brown or white), doused in a good squirt of fresh lemon juice, and cozied up to a large heaping of sauteed swiss chard or baby bok choy.


From The New Moosewood Cookbook
Prep time: 30-40 minutes
Serves 6

2 medium-small (3-inch diameter) potatoes, cut into small chunks

1/2 cup shredded unsweetened coconut
1 Tbs. mustard seeds
3 medium cloves garlic, peeled
1.5 Tbs. minced fresh ginger
1/2 cup lightly toasted peanuts
1 tsp tumeric
1/2 tsp. ground cloves or allspice
2 Tbs. toasted cumin seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 cup water (more, as needed)

1 to 2 Tbs. peanut oil
1.5 cups chopped onion
1 tsp. salt
1 large cauliflower, cut in 1-inch pieces
1 medium carrot, thinly sliced
option 1 cup cooked chick peas
3 to 4 Tbs. lemon juice

1. Boil the potatoes until just tender. Drain and set aside.
2. Place the next 11 ingredients in a blender and puree until fairly homogenous. Add extra water, as needed to form a soft, workable paste.
3. Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.
4. Add the cooked potatoes, chick peas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

Suggested sides: raita, lemon slices, orange slices, toasted nuts, toasted coconut, raisins, sliced cucumbers, sliced tomatoes, thin strips of bell pepper.

Lemon Date Bars

From Sundays at the Moosewood Restaurant

Classic, healthy and delicious! I use a third of the sugar and it still turns out great. Make sure you use UNSALTED butter! The first time I made these I didn't realize that I put salted butter in them and I brought them to a party. It was really awkward as people bit into them and tasted how salty they were, and then looked all disappointed and embarrassed. I had to resort to putting the tinfoil back on top of them in shame.

Prep time: about 45 minutes

2 cups chopped pitted dates
juice of 1 lemon
1/2 cups of water
1/2 cups of margarine or UNSALTED butter, softened
3/4 cups unbleached white flour
1 teaspoon salt
1/2 teaspoon baking soda, sifted
1 cup rolled oats
preheat oven to 350 degrees celsius


In a saucepan, combine the dates, lemon and water. Cook, covered on low heat for 10 minutes, stirring occasionally. Remove from heat and set aside.



In a bowl, cream together the butter and brown sugar Stir in the flour, salt and baking soda. Add the oats and mix well, using your hands. The dough will be crumbly but will hold together when squeezed. Press 2/3rds of the dough into an oiled 8 or 9 inch square baking pan. Stir the date mixture and spread it over the dough. Crumble the remaining dough on the top. Bake for 30 minutes. Cool in the pan. Cut into 16 bars.

Lebanese Vegetable Soup

From Sundays at Moosewood Restaurant

This soup is, so far, my favourite soup in the Moosewood canon. It is chock full of ingredients that make Lebanese food so healthy and delicious: chickpeas, artichokes, tomatoes, and parsley. It has a nice briny kick to it, with a tart and sharp finish. It's also extremely hearty if you add a bunch of potatoes (which I do). My boyfriend likes this soup so much that I call it "his" soup---just between us! This soup is also a great bring-to-work item, as the veggies inside aren't overcooked and won't lose their shape after being popped into the microwave to warm it up. It will give you a nice lemony briny delicious kick in the middle of your work day.

Serves: 6-8 Cooking time: 30 minutes

1 large Spanish onion, chopped (2 cups)
2 tablespoons olive oil
3 medium-large carrots, chopped (2 1/2 cups)
1/4 teaspoon ground red pepper (I put double this)
1 teaspoon ground coriander
4 garlic cloves, minced
1 1/2 cups chopped potatoes (I usually add about 3 cups for a heartier soup)
1 teaspoon salt
4-5 cups vegetable stock (use whatever brine is left from the canned artichokes and then water for the rest)
2 large tomatoes (chopped)
10 artichoke hearts, cut into 1/8ths (2 14 ounce cans)
1 can of chickpeas, or 3/4 cups of cooked chickpeas
1/4 cup chopped parsley
2 lemons, cut into wedges

Saute the onion in oil for 5 minutes. Stir in the carrots. Cover. Stir again after 3 minutes. Add the ground red pepper, coriander and garlic. Cover and cook for a few more minutes.

Add the potatoes, salt & 2 cups of the stock. Cover the pot and bring the soup to a boil, reduce the heart and simmer until the potatoes are nearly tender. Be careful not to overcook them. Gently stir in the tomatoes, artichoke hearts and chickpeas. Cover and simmer for about 3 - 4 minutes. Add the remaining 2 - 3 cups of stock, heat gently. Garnish with parsley and have everyone squeeze a wedge or two of lemon into their soup right before they eat it. YUM!